60 Min

• 1 lb Pork Chops
• 4-5 Carrots, grated
• 1/2 head Red Cabbage, cored and shredded
• ¼ cup Chopped Parsley (optional)
• Cooking Oil
• 1/2 cup Apple Cider Vinegar
• 1 Tbsp Whole Grain Mustard
• 1 Tbsp Honey
• ½ Red Onion, thinly sliced 

Slice half cabbage into thin ribbons, slice apple into thin half-moons, roughly chop half onion, grate carrot on box grater, and rinse and roughly chop handful of parsley.Toss vegetables in large bowl; season with sea salt. Combine vinegar, mustard, honey, red onion, and parsley in small bowl. Drizzle dressing over veggies; toss. Refrigerate at least 1 hour and up to 4 hours before serving.

Pat pork chops dry and rub each side generously with sea salt and pepper. 

Heat splash oil in large frying pan over high heat. Cook pork chops 4 minutes without moving at all, so one side browns nicely. Flip and cook 3 more minutes until browned but still slightly pink in center. Transfer to plate; let rest a few minutes.

Serve pork chops with shredded cabbage carrot slaw.